Tastes of Lizzy T: Frito Salad

Confession time.  I remember eating this salad when I was in elementary school at the cafeteria.  I remembered most of the ingredients, and I definitely remember it being orange.  And I remember loving it.  Haven't had it in a very VERY long time.  I figured it had been quite long enough.  This actually makes a pretty fantastic meatless meal, or you can add some browned ground beef, maybe seasoned with taco seasoning?  I definitely missed this thing.

Frito Salad
Adapted from Tastes of Lizzy T blog

1 head iceberg lettuce, chopped into bite-size pieces
2 large hothouse tomatoes, cut into bite-size pieces
4 green onions, sliced
1 (15-ounce) can ranch style beans, drained
12 ounces finely shredded sharp Cheddar cheese
1 cup Kraft Creamy French dressing

4 cups Fritos

Combine all ingredients except Fritos in a large salad bowl.  Just before serving, mix in the Fritos.

Makes 8 side servings or 4 dinner size portions

Mountain Cookin' with Missy: Garlic Cheddar Biscuits

Yes, I know I already have a version of the famous Red Lobster Cheddar Bay Biscuits on this blog.  No, you can never have too many recipes for hot cheddar biscuits brushed with melted butter.  And I love that these are cooked on a cute round cast iron griddle.  I might have bought one just because I had so much FOMO after seeing it for the first time.

Garlic Cheddar Biscuits
From Mountain Cookin' with Missy

2½ cups White Lily self-rising flour
¼ cup (½ stick) cold unsalted butter, shredded on a cheese grater
½ teaspoon garlic powder
1 heaping cup shredded sharp Cheddar cheese
¾ cup buttermilk

Topping:
¼ cup (½ stick) salted butter, melted
¼ teaspoon garlic powder, or more to taste
½ teaspoon dried parsley

Preheat oven to 400°F. Generously butter a 10-inch flat round cast iron griddle.

Put the flour in a medium bowl, then add shredded butter, garlic powder, and cheese and briefly mix together. Add the buttermilk and stir until the dough is sticky. With floured hands, pinch biscuits from the dough, about 1½ to 2 inches in diameter, and roll each biscuit into a ball. Start laying the biscuits in the middle of the griddle, then add the remaining biscuits in a circle around the first one. Bake for 20 to 25 minutes, or until tops are light brown.

While biscuits are cooking, mix together all topping ingredients. Brush the butter mixture on the hot biscuits as soon as they come out of the oven.

Makes 12 biscuits